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Easy Vegan Curried Mashed Eggplant

Easy Vegan Curried Mashed Eggplant

Easy Vegan Curried Mashed Eggplant. All made in one pot, and just under 30 minutes. Serve as a dip with flatbread or with curries or Dals. Add beans, chickpeas or seitan to make a complete meal!t
This recipe is gluten-free, vegan, soy-free, and full of flavor!
There is also a Stovetop and an instant pot option.

The name for this dish in India is Baingan Bharta.
Baingan Ka Bharta is a simple and gorgeous recipe, that lends a finger-licking tang to the humble eggplant. Also called Eggplant Bharta, this recipe is an exciting Indian variation of Baba Ganoush, that packs in a subtle zing and sharpness, masked in delectable smoky undertones.

I added a touch of coconut cream to make it creamy, but traditionally, it doesn’t need it. Simply add water instead.




Easy Vegan Curried Mashed Eggplant

How to Serve Bharta, Eggplant Mash

Eggplant Bharta or Bhurta is truly a versatile dish. Serve it as an entree with piping hot roti, or top it on mini bite-sized naans or as a dip. Either way, you will have made a wonderful addition to your menu.

SHOP FOR EQUIPMENT FOR THIS RECIPE:

Don’t have the needed equipment to make this recipe? Don’t worry, I got you covered!
I have linked you below with all the equipment you may need for this recipe, so that will save you the time to look for them!

1.Instant Pot
2. Saucepan ( if not using instant pot )

Do let me know how you found this Easy Vegan Curried Mashed Eggplant if you do try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!

Also, I would really appreciate if you check out my very first E-Book, it’s a 70-page book, full of beautiful, easy, and delicious vegan dishes! Click HERE to find out more!

Easy Vegan Curried Mashed Eggplant

Easy Vegan Curried Mashed Eggplant

Elena
Easy Vegan Curried Mashed Eggplant. All made in one pot, and just under 30 minutes. Serve as a dip with flatbread or with curries or Dals. Add beans, chickpeas or seitan to make a complete meal!t
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Indian
Servings 4
Calories 198 kcal

Ingredients
  

  • 2 tsp olive oil
  • 1/2 tsp cumin seeds
  • 1 onion chopped
  • 1- inch ginger finely chopped
  • 5 cloves of garlic finely chopped
  • 1 hot green chili such as serrano - finely chopped
  • 1 tsp turmeric
  • 1 tablespoon of medium curry powder
  • 1/2 tsp ( garam masala
  • 1 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 1 large tomato diced
  • 1 tablespoon of tomato purée
  • 1 large eggplant peeled and cubed into small about half an inch cubes
  • 1 tsp salt
  • 1/2 cup 125 ml of coconut milk or water if you don't like coconut
  • 1/3 cup 48.33 g peas
  • 1/4 bunch of cilantro diced

Instructions
 

  • Set your instant pot to sauté, once it has heated up, add oil. Let the oil heat up and add the cumin seeds. Cook for half a minute. Add the onion, ginger, garlic, green chili, and a good pinch of salt. Cook for 3 minutes.
  • Add all the ground spices and mix well. Then add the tomato and allow it to cook for 2 minutes. Mash the larger pieces of tomato and deglaze with a tbsp of water if needed.
  • Once the tomato is tender, add the eggplant, salt, water and give it a good mix. Cancel sauté mode, close the lid, then pressure cook for 9-10 minutes. Let the pressure release naturally.
  • Open the lid and mash the eggplants really well using a potato masher. Taste and adjust the salt and flavor as needed. Add 1/2 teaspoon of liquid smoke for an additional smoky flavor. Press sauté mode and cook for 3 minutes, stirring occasionally, (cook a few mins longer for thicker and more roasted) then add the peas and cilantro and mix in. Remove from heat.
  • Serve hot and garnish with additional cilantro, pepper flakes and sprinkle smoked paprika.
  • Stovetop instructions:
  • Follow step 1 and 2 over medium heat in a skillet. Add the eggplant and cook for 2 mins to brown some edges. Add salt and water. Cover and cook until the eggplant is tender.
  • Mash the eggplant. And continue to cook for another 5-8 minutes. Taste and adjust the salt and flavor. Add liquid smoke if needed. Add peas and cilantro and take off heat.

Notes

Store the cooled leftovers in the fridge for up to 3 days.

Nutrition

Calories: 198kcal
Keyword curry, dairyfree, eggplant, glutenfree, healthy, vegan
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